Freezer Vegetable Breakfast Hash {3 Ways}

This step-by-step guide on how to make the ultimate freezer-friendly veggie breakfast hash will change how you do breakfast!

Ever feel like you’re stuck in a breakfast rut? Or you don’t get enough veggies at breakfast? Same! It can feel confusing, but this is about to change the game for you!

This method for freezing vegetable packs to make hashes is going to revolutionize the way you do breakfast and immediately increase your veggie intake from the start of the day!

Why you’ll love these Freezer Breakfast Hashes

• It’s easy to prep ahead. The vegetable packs themselves take about 15 minutes of prep time, and you can make as many as you need! Double or triple it so you’ll always have it on hand.
• It’s healthy. This is one of the healthiest bases for a breakfast that you can have… tons of veggies!
• It’s versatile. There are endless options for this method. You can switch up the vegetables, proteins, etc.

The Ingredients

• Anti-inflammatory breakfast hash. This hash uses broccoli, cauliflower, and asparagus.
• Harvest hash. This vegetable pack is made with butternut squash and Brussels sprouts.
• Root hash. This hash uses root vegetables like sweet potato, parsnip, and carrots.
• Proteins. You can use added proteins like turkey, bacon, and eggs to round out the hashes.
• Herbs. These recipes go well with herbs like thyme, rosemary, etc!

How to Prep the Freezer Vegetable Packs

• Step 1. Peel and chop the vegetables to similar sizes.
• Step 2. Bring a large pot of water to a boil and add the vegetables. Boil for 5 minutes to just barely soften.
• Step 3. Strain the vegetables and shock in an ice bath for 5 minutes.
• Step 4. Completely dry the vegetables and add them to a baking sheet.
• Step 5. Freeze in an even layer and transfer to a freezer bag.

How to make freezer vegetable hashes

• Stovetop hash.  Using a large deep skillet, heat the avocado oil.  Carefully add the frozen veggies and saute for 8-10 minutes or until lightly crisp.  Stir in cooked protein like cooked ground turkey and season.

• Oven bacon hash. Preheat the oven to 400 F and line a large sheet pan with parchment paper. Empty a frozen veggie pack onto the sheet pan and top it with avocado oil and season with salt and pepper. Bake for 10 minutes. Add the bacon to the other side on the pan and return to the oven for 20 minutes, or until the bacon is crisp.

• Sheet pan eggs and vegetables.  Preheat the oven to 375 F and line a large sheet pan with parchment paper. Empty a frozen veggie pack onto the sheet pan. Top it with avocado oil and season with salt and pepper. Bake for 20 minutes or until lightly crisp. Crack 2-3 eggs directly onto the sheet pan and return to the oven for about 10 minutes or until eggs are cooked to your liking.

Tips & Tricks

• Mix it up! If you want to swap out one vegetable for another, go for it! But just keep in mind to stick with things with similar cook times.
• Cook from frozen. This is the biggest mistake I see people make with frozen vegetables. If you defrost the vegetables, they’ll get mushy, but if you cook them from frozen, they’ll crisp right up!

Can you use vegetables already frozen from the store?

Technically you can! I definitely bake vegetables that I buy frozen from the store. However, the issue that you can often run into is that the cuts are extremely uneven, yielding a burnt or undercooked product. If you have the time to freeze your own, you’ll see a lot better results if you have control over the sizes!

You’ll also love…

• Carrot Bacon Breakfast Hash
• Mexican-Inspired Breakfast Hash

Freezer Vegetable Breakfast Hash {3 Ways}

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★★★★★

5 from 2 reviews

• Author: Michelle
• Total Time: 1 hour
• Yield: 4 servings 1x

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Ingredients

Units USM Scale 1x2x3x

For the anti-inflammatory veggie pack

• 1 1/2 cup broccoli florets
• 1 1/2 cup cauliflower florets
• 1 bunch asparagus, chopped

For the harvest veggie pack

• 2 cups butternut squash, cubed
• 2 cups Brussels sprouts, halved

For the root veggie pack

• 1 1/2 cup sweet potato, peeled and diced
• 1 1/2 cup carrots, peeled and diced
• 1 cup parsnip, peeled and diced

To build the hashes

• 1 frozen veggie pack
• 2 tbsp avocado oil
• The protein of choice (4-5 strips of bacon, 1/2 lb cooked ground turkey, 2-3 eggs)
• Salt and pepper (omit pepper for AIP)
• Fresh herbs (thyme, rosemary, parsley)

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Instructions

To make the freezer veggie packs

1.  Peel and chop the vegetables to similar sizes.
2.  Bring a large pot of water to a boil and add the vegetables. Boil for 5 minutes to just barely soften.
3.  Strain the vegetables and shock in an ice bath for 5 minutes.
4.  Completely dry the vegetables and add them to a baking sheet.
5.  Freeze in an even layer and transfer to a freezer bag. Keep frozen for up to 3 months before using.

For the stove-top veggie hash

1. Using a large deep skillet, heat 1-2 tbsp of avocado oil.
2. Carefully add the frozen veggies and saute for 8-10 minutes or until lightly crisp.
3. Stir in cooked protein like cooked ground turkey and season with herbs, salt, and pepper.

For the bacon veggie sheet pan

1. Preheat the oven to 400 F and line a large sheet pan with parchment paper. Empty a frozen veggie pack onto the sheet pan and top it with avocado oil and season with salt and pepper. Bake for 10 minutes.
2. Remove the sheet pan from the oven and carefully move the vegetables to one side.
3. Add the bacon to the other side on the pan and return to the oven for 20 minutes, or until the bacon is crisp.
4. Season with fresh herbs.

For the egg and veggie sheet pan

1. Preheat the oven to 375 F and line a large sheet pan with parchment paper. Empty a frozen veggie pack onto the sheet pan. Top it with avocado oil and season with salt and pepper. Bake for 20 minutes or until lightly crisp.
2. Crack 2-3 eggs directly onto the sheet pan and return to the oven for about 10 minutes or until eggs are cooked to your liking.
3. Season with fresh herbs.

Notes

For AIP- omit eggs and black pepper for AIP

• Prep Time: 15
• Cook Time: 45